Guacamole and baked tortilla chips recipe
Do not be under the misconception that because I teach people how to cook healthful food that I myself eat only whole foods all day every day. Didn’t you read about my 90/10 plan? 90% of the time I try my best to eat super high-quality food — as whole and unprocessed as possible. The other 10% of the time (which basically leaves Friday and Saturday nights), I eat whatever I want and I don’t feel bad about it. Want to know what my guilty pleasure is? Nope, not chocolate or candy, not booze or burgers. It’s guacamole and chips. I could eat bowls full of the stuff at any time.
When I moved to California from New York almost 20 (gasp!) years ago, I was introduced to the avocado and guacamole. I couldn’t believe such a wonderful thing existed and I had just had my first taste (like when my husband took my son at 3 years old for his first Slurpee and the boy asked “why I not have this before?”). Creamy, rich guacamole on a crispy, salty chip was my idea of delicious and addictive, especially if the chip was folded over. I was also finding lots of other ways to enjoy avocados — chopped into salads, as a garnish on chili, and my favorite, thin wedges on whole grain toast with or without a slice of lox. Divine, I tell you.
You can imagine the cause for celebration when I discovered that avocados are actually good for you! Really good for you! Who knew that something so creamy and buttery could have loads of fiber, Beta-carotene and minerals, such as potassium, magnesium and iron? While it is absolutely true that avocados are very high in fat, it’s the kind of high quality fat that you want to eat. It is the freshest kind of fat, one that hasn’t been exposed to air or processing and its profile is mostly monounsaturated fat, like the kind found in olive oil. Hooray! Avocados are also loaded with Vitamin E, a very powerful anti-oxidant.
So let’s chow down on the guacamole, right? Well, you’ve heard it before — it’s not the guacamole that’s the problem, it’s what you eat with it that’s a whole lot of trouble. I am referring to chips, especially the kind that are made from genetically-modified corn and fried in some low-quality corn or soybean oil. Do not fret. There is hope! You can buy organic soft corn tortillas and make your own baked chips without a big commotion. I am whipping up a few batches right now in preparation for tomorrow’s holiday. What, you don’t celebrate the Super Bowl?? While you’re at it, check out a great vegetable chili recipe and you’ll be all set for the big day. Go Steelers!
Guacamole and Baked Tortilla Chips
Ingredients
- guacamole:
- 4 ripe avocados peeled, pitted and placed in a medium bowl
- juice from ½ a lime or lemon I prefer lime, but many swear by lemon
- 2 Tablespoons minced red or white onion or shallot
- ½ tomato diced (leave it out if it's not in season)
- ¼ cup chopped cilantro
- 1/2 jalapeno pepper seeded and minced or hot sauce to taste
- Sea salt to taste don't skimp, guacamole needs quite a bit
- OR you can do the cheater version no guilt, of course and add a few spoonfuls of fresh salsa and salt to the mashed avocados
- chips:
- 2 Tablespoons unrefined cold-pressed olive oil
- 6 6-inch organic, soft corn tortillas
- Sea salt
Instructions
- Sprinkle the avocado with the lime juice and mash together in the bowl.
- In a separate bowl, mix the onion, tomato, cilantro and hot sauce. Stir into the avocado mixture and season to taste with salt.
- Transfer to a serving bowl and serve or refrigerate, tightly covered for a few hours.
- Preheat oven to 350 degrees. Place the tortillas on a cutting board. Brush the oil over both sides of the tortillas. Stack the tortillas and cut them in half, then cut the halves in half and one more time to make eighths. Spread the tortillas in one layer on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15-20 minutes or until crisp. Transfer to a paper towel-lined plate and cool.
14 Comments
[…] Brunch: breakfast burrito bar: scrambled eggs or scrambled tofu, tortillas, salsa, avocado or guacamole, refried beans, turkey bacon, sautéed onions or mushrooms. Let everyone make their […]
LOL, Pamela, the serving size!
Ha!
I had the pleasure of eating your guacamole in Park City, so yummy! However I didn’t get a chance to really check out your website until today. Its superb! I love the about section of Kitchen Matters, everyone in America should read it. I loved it so much I’m promoting your website on my Facebook and Myspace! Hats off to the chef!!
Thank you, Jackie! Hope to see you again soon!
Pam,
It’s true. You leave New York for southern California and I think the avocado binge is a requirement. Last year I had 1 for lunch at least once a week for the entire season. Also, mom yells at me for not bringing them home whenever I go back.
Site looks great!
Cousin Kiki 🙂
also- surprised you don’t use garlic? Maybe it’s just the Italian in me that needs to put garlic in everything! I think it pairs well with the avo.
Hi Kiki,
Thanks for the message. I am obsessed with avocados! Have you tried the Reed variety? The season is around August to October and they are a-mazing! Huge and buttery and the best. It’s interesting about the lack of garlic in my guacamole considering I have that same Italian in me and I love garlic. But I don’t love it in guacamole. To each his own!
ive been looking over this recipe and its awesome! the guacamole seems amazing and imm
so excited to make this tomorow for my sister and i. and i actually want to be able to say that i made chips!! so excited! thanks:)
Let me know how it turns out!
Loved it all! So tasty and guilt free.
The guac and chips were a hit! The game not so much.
I made this a little chunkier because I like it that way. But the flavor was great. Good call on the salsa.
My kids can’t believe I just made chips! I used your cheater method for the guacamole since I was buying salsa anyway — good idea!